Ingredients:

  • 2 cups fresh basil leaves, packed (approx. 60g)
  • 1/4 cup pine nuts, toasted (35g)
  • 2 cloves garlic
  • 1/4 cup vegan parmesan cheese, grated (30g)
  • 1/4 cup nutritional yeast (15g)
  • 1/4 cup extra virgin olive oil (60ml)
  • Salt and freshly ground black pepper, to taste
  • 1 package (14.1 oz / 400g) vegan puff pastry, thawed
  • 1/4 cup vegan parmesan cheese, grated (30g) - extra for topping, optional
  • 1 tablespoon plant-based milk (e.g., soy, almond, oat), for brushing

Instructions:

  1. Prepare the Vegan Pesto: Combine basil, pine nuts, garlic, vegan parmesan, nutritional yeast, and olive oil in a food processor. Pulse until finely chopped and well combined. Season with salt and pepper to taste.
  2. Assemble the Swirls: Gently unfold the thawed puff pastry on a lightly floured surface. Use a rolling pin to slightly even out the pastry.
  3. Add the Filling: Spread the vegan pesto evenly over the puff pastry, leaving a small border at the edges. Sprinkle with 1/4 cup grated vegan parmesan cheese.
  4. Roll and Slice: Starting from one end, tightly roll the puff pastry into a log. Wrap the log in plastic wrap and chill in the refrigerator for at least 15 minutes to firm up.
  5. Preheat and Prepare: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Slice and Bake: Remove the puff pastry log from the refrigerator and slice it into 1/2-inch thick rounds. Place the swirls on the prepared baking sheet, leaving some space between each.
  7. Brush and Bake: Brush the top of each swirl with plant-based milk. Sprinkle with extra vegan parmesan cheese (optional).
  8. Bake: Bake for 20-25 minutes, or until the swirls are golden brown and puffed up.
  9. Cool and Serve: Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack to cool completely. Serve warm or at room temperature.